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My mother used to make these; sadly, she is long dead. I found the reference to a batch confusing as I am used to recipes being measured in servings, and the ingredients do seem disproportionate, though all are certainly essential to successful rissoles. So, I'm going to need to experiment.

If you're having troubles with this recipe might I suggest the following?
These sound just like Salmon/Tuna Cakes. Do not add liquids to your potatoes, just mash them. Also if the corned beef has liquid drain it off before adding it to the mix.
Also you can omit the egg dip at the end if you are finding these still too wet and just drop into a skillet with 2 T oil and fry until golden on each side. Good luck & happy eatings.

I followed the recipe and quantities, but found them sadly lacking. I ended up with a pinky coloured goo that resmbled wallpaper paste. It was like trying to shape soup? The whole lot ended up slopping around in the bin. Shame really as I was looking forward to the finished article.